- Main
- Chicken
- Italian
- Make-ahead
- Slow cooker
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 3 lb
bone-in, skin-on chicken thighs (about 8), patted dry
- 1 1/2 tsp
salt
1 tsp in step 1, 1/2 tsp in step 3
- 1/2 tsp
black pepper
- 2 tbsp
olive oil
- 1
yellow onion, sliced
- 2
bell peppers (1 red, 1 yellow), cored and sliced into 1/2-inch strips
- 8 oz
cremini mushrooms, quartered
- 4 cloves
garlic, minced
- 2 tbsp
tomato paste
- 1/2 cup
dry red wine
- 1 can
crushed tomatoes (28 oz)
- 1 tsp
dried oregano
- 1/4 tsp
red pepper flakes (optional)
- 1
bay leaf
- 3/4 cup
green olives such as Castelvetrano, pitted and halved
- 1/2 cup
fresh basil leaves, torn
cooked polenta or pasta, for serving
- Dairy-free
Whether it’s vegan depends on the dry red wine: check the label.
Not checked: bone-in, skin-on chicken thighs (about 8), green olives such as Castelvetrano, cooked polenta or pasta, for serving.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the chicken thighs dry and season all over with 1 tsp of the salt and the black pepper.
5 min
- 3 lb bone-in, skin-on chicken thighs (about 8)
- 1 tsp salt
- 1/2 tsp black pepper
- Step 2
Heat the olive oil in a large skillet over medium-high heat. Brown the chicken skin side down, in two batches if needed, until the skin is deep golden, 5 to 6 minutes per batch; you do not need to brown the second side. Transfer the thighs skin side up to the slow cooker.
12 min
- 3 lb bone-in, skin-on chicken thighs (about 8)
- 2 tbsp olive oil
- Step 3
Pour off all but about 1 tbsp of fat from the skillet. Add the onion, bell peppers and mushrooms with the remaining 1/2 tsp salt and cook over medium-high heat, stirring, until softened and lightly browned, about 6 minutes. Stir in the garlic and tomato paste and cook 1 minute more.
8 min
- 1/2 tsp salt
- 1 yellow onion
- 2 bell peppers (1 red, 1 yellow)
- 8 oz cremini mushrooms
- 4 cloves garlic
- 2 tbsp tomato paste
- Step 4
Pour in the red wine and scrape the bottom of the pan, letting it bubble until reduced by about half, 2 minutes. Scrape the vegetables and all the liquid into the slow cooker around the chicken.
3 min
- 1/2 cup dry red wine
- Step 5
Add the crushed tomatoes, oregano, red pepper flakes and bay leaf to the slow cooker. Nudge things so the chicken is mostly submerged but the skin stays near the top.
3 min
- 1 can crushed tomatoes (28 oz)
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 bay leaf
- Step 6
Cover and cook on high for 4 hours (or low for 6 to 7 hours), until the chicken is very tender and pulls easily from the bone.
4 hr, hands-off
- Step 7
Remove the bay leaf. Stir the olives into the sauce and let them warm through for 5 minutes. Taste the sauce and add salt if it needs it. If the sauce seems thin, spoon off any fat from the surface.
5 min
- 1 bay leaf
- 3/4 cup green olives such as Castelvetrano
- Step 8
Scatter the torn basil over the top and serve the chicken and sauce over polenta or pasta.
- 1/2 cup fresh basil leaves
- cooked polenta or pasta, for serving
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026